Rosehip Sip

If you’re a confident forager, now is the perfect time to collect rosehips for delicious & medicinal recipes! 

Rosehips are very high in vitamin C, which is essential for immune health, adrenal health, for synthesising collagen and improving adrenal health.

Before citrus fruits were imported to the UK, rosehips would have been one of our most important sources of vitamin C (they actually contain even more vitamin C than oranges and lemons) and I just learned last week that my grandmother collected them during the war to make rosehip syrup! 

Rosehips are high in antioxidants, which protect cells from the everyday damages of stress, toxins, pollutants, and general ageing. Studies also show rosehips can help reduce joint pain and osteoarthritis discomfort, which can be especially painful in cold Wintery weather. 

If you’re a confident forager or you know someone who can guide you safely, try this simple, seasonal tonic to boost your immune system and care for your joints this Winter!


  • 2 large handfuls freshly picked rosehips
  • 4 cloves
  • 1 cinnamon stick 
  • 2 star anise 
  • 2 tbsp apple cider vinegar 
  • 2 tbsp honey 
  • Juice of 1 lemon 
  • 1.5 litres water 


Briefly wash the rosehips to remove any debris or insects

Use a blender or food processor to finely chop the rosehips

Add all ingredients other than the vinegar, lemon and honey to a large non-metallic pot

Simmer gently for about 20 minutes to extract the juices and goodness from the rosehips, and to infuse all the spices

Remove from the heat and leave to cool a little

Fold a muslin cloth or very clean piece of material in half, and place in a sieve. Set this over a bottle or jar, and strain the rosehips liquid through it. It’s important to strain through several layers, as the tiny hairs inside rosehips can be irritating if consumed, and in the past were used to make itching powder! Leave to strain for about half an hour.

Once strained, pour the liquid back into the pot and very gently heat (do no boil or simmer again), add the vinegar, lemon and honey, and stir until the honey dissolves, making sure to only heat the liquid a little so that you do not cook the honey and destroy the enzymes.

Pour into a clean bottle or jar and store in the fridge

Add a splash to sparkling water for a medicinal non-alcoholic cocktail, or take 1 tbsp 2x per day over Winter for a gentle and natural dose of vitamin C, and to obtain all the benefits from the spices too.

Will keep fine in the fridge for around 2 weeks, so collect your rosehips regularly to see you through the entire season.

More Winter Recipes

Elderberry Winter Tonic

Pumpkin Curry For Coughs & Colds

Spiced Masala Chai

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